Lemon Cake Recipe

·         Lemon Cake Recipe

·         Adapted from Martha Stewart

·         Prep Time 15 minutes

·         Total Time 45 minutes, plus cooling

·         Serves 12

·         Ingredients

o    1 cup (2 sticks) unsalted butter, room temperature, plus more for pans

o    2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans

o    1/2 teaspoon baking powder

o    1/2 teaspoon baking soda

o    1 teaspoon salt

o    1 tablespoon lemon zest

o    1 1/2 cups sugar

o    2 large eggs plus 3 large egg yolks

o    2 tablespoons fresh lemon juice

o    1 cup low-fat buttermilk

Whipped Frosting

o    3 large egg whites

o    3/4 cup sugar

o    Pinch of salt

o    1/3 cup water

o    1/4 teaspoon pure vanilla extract 

·         Directions

·         Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

·         In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.

·         Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.

·         Stack cakes with Lemon Curd (recipe follows) in between layers. Frost using Whipped Frosting.

·         For Whipped Frosting: In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add vanilla extract, and beat just until combined. Use immediately.

 

Lemon Curd

From Martha Stewart

Yield Makes 1 1/2 cups

Ingredients

·         6 large egg yolks

·         Zest of 2 lemons

·         1/2 cup freshly squeezed lemon juice (about 4 lemons)

·         12 tablespoons sugar

·         1/2 cup (1 stick) unsalted butter, cold, cut into pieces

Directions

1.      Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes.

2.      Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool.

3.      Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container for up to 2 days.

Source: Adapted from Martha Stewart (via Ashley Cameron)

Kale Pesto

Kale Pesto

½ Bunch kale, stems discarded and leaves coarsely chopped

½ cup Chopped walnuts, toasted

1 Clove garlic, chopped or minced

½ cup Grated parmesan cheese

1-2 Tb. Fresh lemon juice

Salt and pepper

1/4 cup Extra virgin olive oil

Cook kale for 4 to 5 minutes in a pot of salted boiling water. Drain and rinse with cold water. Squeeze to remove excess water. In a food processor or high-speed blender, combine with other ingredients. This recipe can be served with one pound of freshly cooked pasta. The pasta can be cooked in the same water the kale was cooked in.

Source: Margaret Baker

Kale Coleslaw

Kale Coleslaw

2 lb. Shredded lacinato (dinosaur) kale

1 Julienned apple

1 Cup grated parmesan cheese

6 Tb. Extra virgin olive oil

Fresh lemon juice

Zest of one lemon

Combine kale, apple, and parmesan. Mix lemon juice and zest with olive oil and add as dressing.

Source: Margaret Baker

Kale Chips

Kale chips have become somewhat of a gourmet item. You can make them at home with some practice. The first ones I made were soggy. There are some tricks to perfecting them. You must remove the stems by holding onto the bottom of the stem and running your hand down the spine to remove the leafy part. Wash thoroughly. I like to wash my leafy greens by plunging them in water rather than running the water over them. A salad spinner works as a colander for washing the greens and also spinning out the excess water. If the leaves aren’t properly dried, the water can “steam” the kale chips while baking and lead to soggy chips.

Use olive oil or coconut oil and massage into each leaf. The oil will help the flavorings to stick to the leaves. Usually only a half a teaspoonful or so of oil is adequate for a whole baking sheet. Add whatever seasoning you like. Put only a single layer on the sheet. Rotate it halfway through the baking time. Bake at 300 degrees for 10 minutes, rotate, and bake for another 15 minutes

Cool for just a few minutes before removing them from the baking sheet. Even three minutes of resting will allow the chips to increase in crispness. Kale chips will become more firm when cooled. Don’t add liquids to the chips after baking. If your recipe calls for a liquid seasoning

after baking, just spritz it lightly.

A half a bunch of kale will usually fill one baking sheet. For the seasoning, you can use a seasoned salt or make your own blend. Here is one recipe for a delicious blend:

1 ½ tsp. Nutritional yeast

1 tsp. Garlic powder

3/4 tsp. Chili powder

½ tsp. Onion powder

½ tsp. Smoked paprika

1/4 tsp. Fine-grained sea salt

1/8 tsp. Cayenne pepper (optional)

Other ways of preparing kale are to cut it in small pieces and use it raw in a salad or saute it. To saute, hold it by the stem and pull off the leaves. Instead of discarding the stems, you can chop them and cook them for three or four minutes before adding the leaves. Use a tablespoonful of olive oil and some minced garlic. Add the kale leaves and some water or broth. Cook curly kale for 10 to 15 minutes or lacinato kale for 4 or 5 minutes.

Besides being delicious and versatile, kale is a super food. Kale contains beta carotene, lutein, and zeanthin for eye health. Other dominant nutrients are potassium, vitamins A and C, fiber, iron, calcium, and even protein. Perhaps the greatest nutritional benefit of kale is that, like other cruciferous vegetables, it fights the cancer-causing xenoestrogens (endocrine disruptors) in the body. Xenoextrogens are chemicals from the outside that get into the body and minic natural hormones, blocking or binding the hormone receptors. They cause great harm in the body. Since we cannot completely avoid them, we can try to counteract them with diets rich in kale, cabbage, broccoli, cauliflower, collard greens, etc. Xenoestrogens are found in pesticides, plastic water bottles, makeup (parabens, etc.), sunscreen lotions, nail polish, fabric treatments, wood preservatives, etc.–dozens of sources. Even most meat, poultry, and dairy products are tainted. Consuming kale and other cruciferous vegetables will go a long way to protect our health in a number of ways.

Kale grows well, takes little space, and produces vast quantities of greens for what you plant. Growing your own food can save you a great deal of money, offer convenience in having ultra fresh produce on hand, and provide peace of mind knowing your food comes from a pure source. Try planting and using some kale!

Source: Margaret Baker

Balsamic glaze peaches

Peaches sprinkle w/ salt and pepper
wrap in basil
wrap in prosciutto
Add: balsamic glaze over top

Source: Just a dash

Parmesan Cheese Chips

Parmesan cheese Chips

Chips
layer with:  Parmesan cheese
Sprinkle w/ chives, dill, and parsley
Melt in oven
lemon zest over top
plus squeeze a little fresh lemon over warm chips

Source: Just  a dash

Delicious Drinks

Delicious Drink

Blend together: 
Grilled pineapple with brown sugar
Lime
Mint leaves
Ice cubes
Garnish: w fresh pineapple
*(We made it with a simple syrup-don't too sweet)

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Blend together:
Grapefruit juice
1 lime juiced
1 cup simple syrup: (to make simply syrup=bring 1 c. sugar to 1 c. water to a boil until sugar dissolves=then wait 30 minutes to add
sage leave
rosemary leaves
Ice cubes
Garnish: sprig of rosemary

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Mash together-
thai basil
blackberries
lime juice

then add;
sparkling water
pebble ice

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source: just a dash

Homemade Larabar recipe

Homemade Larabar recipe

2 cups of your favorite nuts (I chose almonds & cashews)
1 cup unsweetened coconut flakes
Medjool Dates (8 oz container or about 12) – pits removed
Fresh lime and/or lemon juice
1 Tablespoon water

Blend the 2 cups of nuts and 1 cup coconut flakes in food processor (or blender) until a powder forms. Now add the wet stuff – Medjool Dates and lime/lemon juice (I used the juice from one lime). After blending, if it’s still on the dry side, add a few tablespoons of water so that a dough forms. Finally, line the bottom of an 8×8 baking dish or pan with parchment paper, then evenly spread the dough in the dish. Now just throw the baking dish in the fridge for a few hours. Enjoy!

Source: Hip2save

Peanut Butter Cookies

The Best Peanut Butter Cookies

YIELD: MAKES ABOUT 3 DOZEN COOKIES

I haven't tested the recipe using natural peanut butter - I've only used traditional creamy peanut butter (like Jif or Skippy). The trick to this recipe is instead of pressing the cookies flat before baking, give them a light press after they are done baking. It makes all the difference in the world for soft, dense peanut butter cookies.

INGREDIENTS

• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
• 2 cups creamy peanut butter (see note)
• 1 1/2 cups brown sugar (10 1/2 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 2 large eggs
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
3. In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
4. Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy.
5. Add the dry ingredients and mix until combined.
6. Scoop the dough and roll into 1- or 2-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart.
7. Bake for 10-11 minutes until puffed. Don't overbake.
8. Remove from the oven and immediately press each cookie to flatten slightly with the bottom of a flat drinking glass. Don't flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness.
9. Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the freezer).

Recipe Source: from Mel’s Kitchen Cafe, adapted from this chocolate chip version

Mashed w/ fork after baking, but cookies crumbled a little bit-probably due to Adams crunchy peanut butter.  Delicious peanut butter taste

Stuffed Blue Cheese Potatoes-Our Best Bites

Stuffed Blue Cheese Potatoes

4 medium russet potatoes
1-2 tablespoons shortening or vegetable oil, for rubbing on the potatoes
1/4 real butter, cut into chunks
1/2 cup sour cream
1 ounce (1/4 cup) crumbled blue cheese
1/4 cup milk or buttermilk
3/4 teaspoon salt
Dash of pepper
1/2 teaspoon garlic powder
8 pieces bacon, cooked crisp and crumbled
Shredded cheddar cheese

Preheat oven to 400 degrees F.  Wash and dry potatoes.  Rub them lightly with a bit of shortening or vegetable oil and place directly on oven rack.  Bake for 1 hour or until potatoes are tender when pierced with a fork.

Remove potatoes and allow them to cool for 5-10 minutes.  Cut an opening on the top and hollow out each potato, or cut each potato in half to make 8 servings.  You may want to hold them with a potholder as they will still be hot!

Scoop out the insides and place in a bowl.  Mash, and add butter, sour cream, blue cheese, milk, salt, pepper, and garlic powder.  Beat with a hand mixer until fluffy.  Carefully spoon mixture back into potato shells.  Place in a baking dish.

Return the potatoes to the hot oven and bake for 12-15 minutes.

Remove, sprinkle bacon and cheddar cheese over each potato, and bake an additional 3-5 minutes or until cheese is melted and bubbly.

*Tip rubbing the skin of potatoes with shortening or vegetable oil helps make the skin crispy.

Pair with beef dishes, try serving with burgers, steak, or slow cooker french dip sandwiches

Source: Our Best Bites

Caramel Date Pudding

Caramel Date Pudding

2 cups flour
1 cup granulated sugar
1 1/2 Tablespoon Baking powder
1/2 teaspoon Salt
1 cup Date Nuggets(dried dates) or Fresh dates
3/4 cup milk
1 tsp. vanilla
1/2 tsp. Almond extract
3 1/2 cups hot water
1/4 cup butter or margarine
1 cup packed brown sugar

Sift flour, sugar, baking powder and salt together and stir in date nuggets.  Stir in milk, vanilla and almond extract; and mix to stiff batter consistency.  Spread in thin layer over bottom of deep baking pan.  Combine hot water, butter and brown sugar, then pour over batter.

Bake at 350 degree F. 40 to 45 minutes.  The dessert can be served hot or cold with whip cream

Source:  Food Storage/ Dry Pack (Perma-Pak)

BBQ pineapple ring

BBQ Pineapple rings

Fresh Pineapple rings:

pineapple juice
maple syrup
brown sugar
honey

try BBQ watermelon as well

Source: Jason Lee